An Omelette Of A Beautiful Cauliflower |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Delicious and crunchy, with little bites of cauliflower adding wonderful texture to this open-face omelette; salty-tangy Feta cheese gives it character. Ingredients:
5 large eggs |
4 tablespoons extra-virgin olive oil |
3 cups (1/2 medium head) cauliflower, cut into 1-inch-wide florets |
2 garlic cloves, minced |
1/4 tsp salt |
1/8 tsp pepper |
1/2 cup crumbled feta (2 oz) |
1/4 cup packed flat-leaf parsley leaves |
Directions:
1. Beat eggs with 1/4 teaspoon salt.
2. Heat oil in a 10-inch heavy non-stick skillet over medium heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes. Reduce heat to medium and add garlic, salt and pepper and sauté 1 minute.
3. Pour eggs over cauliflower. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelette, until almost set, 4 to 5 minutes.
4. Slide out onto a large plate. Put skillet over omelette and, using pot holders, firmly hold plate and skillet together, then invert omelette back into skillet and cook 1 to 2 minutes.
5. Slide out onto plate and sprinkle with feta and parsley.
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